It’s extremely hard for me to get excited about a salad but this recipe is definitely an exception. Thickly slicing the halloumi cheese and frying it to achieve a crisp, golden crunch gives it a more robust texture that could even convert a meat-lover. Combine the saltiness of the cheese with the tanginess of the salad dressing and you’ve got a perfectly balanced dish that’s great served as a starter or a light lunch.

Serves 2-3 as a starter

What you’ll need:

250g halloumi cheese

2 tbsp seasoned flour (flour with salt & pepper)

olive oil

salad of your choice ( I use mixed leaves and wedged or diced vine tomatoes)

Dressing:

juice of 1 lime

1 tbsp white wine vinegar

1.5 tbsp capers

1 clove garlic, finely chopped

1.5 tbsp wholegrain mustard

1.5 tbsp chopped coriander

2 tbsp olive oil

salt & pepper, to taste

Let’s kook:

1) Whisk together all the ingredients for the dressing and set aside.

2) Pat the cheese dry with a paper towel.

3) Slice the cheese into 8 even strips (aprox. 1.5 cm) and squeeze lime juice over the top.

4) Coat all sides of the cheese in the seasoned flour.

5) Heat the oil in a pan and fry the slices of cheese until golden, aprox. 1 min on each side and drain on a paper towel.